Technology of meat minced products with the use of sodium alginate-based thermostable elastic emulsion
DOI:
https://doi.org/10.15587/2313-8416.2019.169163Keywords:
thermostable structured emulsion, meat minced products, sodium alginate, sunflower oil, calcium salt, structure formation, emulsion formationAbstract
The article is devoted to the scientific substantiation and development of the technology of minced meat products using a sodium alginate-based thermostable elastic emulsion. The functional, technological, rheological, heat-resistant, physico-chemical, structural-mechanical, organoleptic and consumer properties are investigated. It is predicted and experimentally confirmed that the use of structured thermostable emulsion in the composition of minced meat products allows a more rational use of meat raw materials, improve the organoleptic characteristics of minced meat products and nutritional value due to the enrichment of finished products with polyunsaturated fatty acids
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Copyright (c) 2019 Kristina Nechepurenko, Galina Horbeko, Olena Zolotukhina, Невен Бремеч Желко, Anil Grover, Yanina Tsarenko, Anastasia Kornitskaya
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